Heat the oil in a pan, then cook the onion for around 5 mins over a medium heat un­til soft­ened. Add the garlic and rice and cook, stir­ring un­til all of the rice is coated in the oil. Add the wine and boil for 1 min. Add the hot stock a ladle­ful at a time, stir­ring un­til most of the liq­uid is ab­sorbed. When the rice is al­most cooked and all of the stock has been added, stir in the spinach un­til wilted. Add the nut­meg and stir in the crème fraîche and Parme­san just be­fore serv­ing.